Flourless Dark Chocolate Cake with Olive Oil

• 1/4 c. + 2 tbsp. Extra Virgin Olive Oil
• 6 large Eggs
• 1/4 tsp. Cream of Tartar
• 1 1/4 c. Dark or Semi-Sweet Chocolate Chips
• 1/2 c. Granulated Cane Sugar
• 3/4 tsp. Almond Extract

‍

1. Preheat oven to 300F. Line a 9" springform pan with parchment paper.
2. Separate the egg whites and the egg yolks (of the 6 large eggs) into separate bowls.
3. In a small saucepan, heat up the olive oil over low heat. Add in the chocolate chips and stir until melted. Allow it to come to room temperature.
4. Whip the egg whites with the cream of tartar until soft peaks (about 1 min.), then gradually add in the sugar on high speed until stiff peaks.
5. Mix the egg yolks and almond extract into the chocolate/oil mixture. Carefully fold in a third of the egg white mixture into the chocolate mixture. (Try not to deflate the egg whites!) Repeat until all whipped egg whites are folded in.
6. Pour the chocolate batter into the prepared pan.
7. Bake for 45-50 minutes (the cake shouldn't be jiggly anymore).
8. Allow the cake to cool completely. (Tip: Do not cover the cake or else the meringue top will melt into the cake - which is still yummy!)

‍